Frank's Pulled Pork
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Servings: 6
Author: Jess Smith via Inquiring Chef
- 4 pound shoulder pork roast
- 1/4 cup barbecue rub (we used a Kansas City favorite, but Paula Deen has a tasty-sounding homemade version at the link above)
- 2 cup apple juice
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire
- 2 cloves garlic, minced
- barbecue sauce
Place the roast on a cutting board and liberally coat on all sides with the rub. Using your hands, rub the "rub" into the roast. Place the roast into a large dutch oven and refrigerate, covered, for at least 2 hours.
Preheat oven to 325 degrees F.
Combine liquid ingredients and the garlic powder in a medium bowl and pour into the dutch oven with the roast. Top the dutch oven first with a sheet of foil, tucking it tightly around the rim. Cover with the lid to the dutch oven to form a tight seal.
Roast for 4 hours or until fork tender and shreds easily.
Remove from oven and place on a baking sheet. Allow to rest until cool enough to handle. Shred the pork with a fork or tongs. Serve immediately or refrigerate to use within a couple days.